
Ingredients
- Angelic Bakehouse Tarragon Vinaigrette Fig Crisps
- 1 tbsp white balsamic vinegar
- 1/2 tsp ground mustard
- 4 tbsp extra virgin olive oil
- Black pepper
- 5 cups torn kale leaves with center stem removed
- 1 cup blueberries
- 1 sliced ripe peach
- 3 ounces crumbled goat cheese
Instructions
- Mix all dressing ingredients in a large bowl with a fork
- Add kale leaves and toss to coat them with dressing
- Massage by hand if you need reduced volume
- Transfer the kale to a platter / divide individual serving plates
- Top kale with peach slices, goat cheese, blueberries, and Fig and Tarragon Vinaigrette Crisps
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